Peppermints and Diamonds

Prep Time: 5 minutes Cook Time: 15 minutes Description: Fluffy and golden pancakes, perfect for a slow Sunday morning. Easy to whip up and ideal for stacking high with your favourite toppings. Ingredients: 1 cup Edmonds Self Raising Flour (150g) 2 Tbsp Chelsea White Sugar ½ tsp finely grated lemon zest (optional) 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml) 1 egg, lightly beaten 30g Butter, melted (or margarine) To Serve: 2 bananas, sliced 1 punnet blueberries (or frozen berries, defrosted) Chelsea Flavoured Syrup - Maple or Honey Maple Instructions: In a bowl, mix flour, sugar, and lemon zest. In another bowl, whisk milk, egg, and melted butter. Combine wet and dry ingredients; mix until smooth. Heat a non-stick pan over medium heat; pour batter to form pancakes. Cook until bubbles form; flip and cook until golden. Serve with sliced bananas, blueberries, and syrup.

  Ingredients (Serves 2) 2 corn tortillas ​ ½ cup refried beans (homemade or canned) ​ 2 large eggs ​ ½ cup salsa (store-bought or homemade) ​ ½ avocado, sliced (optional)​ Fresh cilantro, chopped (optional)​ Crumbled Cotija or feta cheese (optional)​ Salt and pepper, to taste​ Olive oil or butter, for cooking ​ Instructions Warm the Tortillas: Heat a small amount of oil in a skillet over medium heat. Lightly fry each tortilla for about 30 seconds per side until they're warm and slightly crispy. Set aside on a plate. Prepare the Beans: In the same skillet, warm the refried beans until heated through. Spread a layer of beans onto each tortilla. Cook the Eggs: Add a bit more oil or butter to the skillet if needed. Crack the eggs into the skillet and cook to your desired doneness—sunny-side up is traditional. Season with salt and pepper. Assemble the Dish: Place the cooked eggs on top of the bean-covered tortillas. Spoon salsa over the eg...

  1 slice wholegrain toast  with mashed  avocado, cherry tomatoes, and a squeeze of lemon .

  Layer non-fat Greek yogurt, mixed berries, and a sprinkle of granola.

Ingredients: 3 fresh apricots, pitted and chopped 1 ripe banana 1 tablespoon rolled oats 5 almonds 1 cup chilled yogurt 2 tablespoons honey (optional, adjust to taste) Instructions: Place the chopped apricots, banana, oats, almonds, and chilled yogurt into a blender. Blend until smooth and creamy. Taste the smoothie; if additional sweetness is desired, add honey and blend again until well combined. Pour into a glass and serve immediately. Notes: For a thicker consistency, consider adding a few ice cubes before blending. To enhance the nutty flavor, you can toast the almonds lightly before adding them to the blender. This smoothie is best enjoyed fresh. If you need to prepare it in advance, store it in the refrigerator for up to 1-2 hours and stir well before drinking.

Ingredients: 1 ripe banana 3-4 dates (pitted) 2 tablespoons peanut powder (or peanut butter) 1 tablespoon cocoa powder 1 cup oat milk (adjust for desired thickness) 1 tablespoon vegan chocolate powder (optional, for extra richness) Instructions: 1. Add the banana, dates, peanut powder, cocoa powder, and oat milk to a blender. 2. If using vegan chocolate powder, add it to the blender as well. 3. Blend until smooth and creamy. 4. Taste and adjust sweetness if needed (the dates usually add plenty of natural sweetness). 5. Pour into a glass, serve immediately, and enjoy this rich, peanut-buttery chocolate treat!

Serves: 4 Prep Time: 15 minutes Cook Time: 20 minutes Ingredients 4 breakfast sausages 2  frozen hash browns  2 tomatoes, halved 1 large onion, sliced 1 cup mushrooms, sliced 2 cups fresh spinach 4 large eggs 2 tablespoons olive oil or butter Salt and pepper to taste --- Instructions 1. Cook the Sausages: Heat 1 tablespoon of olive oil or butter in a large skillet over medium heat. Add the sausages and cook until browned and fully cooked, turning occasionally (about 8-10 minutes). Remove and set aside. 2. Prepare the Hash Browns: In the same skillet, add another tablespoon of oil or butter. Spread the hash browns evenly and cook until golden and crispy, about 5-7 minutes. Flip halfway through. Remove and set aside. 3. Cook the Vegetables: In the same skillet, add onions and mushrooms. Sauté for 5 minutes until softened. Push to one side of the skillet and add the tomatoes cut-side down. Cook for 3 minutes until slightly caramelized. Add spinach to the skillet and c...

  Blueberries Almond Milk Cacao nibs Ground almonds Cinnamon Vanilla pea protein Banana Blend and serve